The temperature on the first day of summer was still flirting with the 100º mark and once again no rain in sight so we began the day with simple chores, indoor activities and a casual dinner. For the first time ever we didn’t have Father’s Day meatloaf, but rather one of his other favorites, a petit fillet, twice baked potato with fresh chives of course and a steakhouse creamed spinach…I always make two large potatoes (1/2 a potato is plenty for one) see below a small casserole with grilled lobster tails.
In the last week I managed to use every vegetable in the house therefore a trip to the farm stand, the “Teeter” grocery store, and someone chose The Olive Garden for lunch instead of dinner out for his all the soup, salad and bread sticks feast. Heck I managed to cook a decent pan seared fillet probably not worthy of critique by Gordon Ramsay, but my rare and Michael’s medium rare steak came out very nice.
It is not often that I run across curly spinach that I refer to as the “real” spinach, but when I do creamed spinach is one of three dishes that I like as we are big spinach eaters. This spinach will hold more sand so I made several soak and drain changes to get rid of it even if I find it in a bag it gets a couple of soakings.
3 bunches fresh curly spinach (approximately 1-1/2 lbs.), soaked to remove sand, drain, squeezed dry and rough chopped
3 small fresh Vidalia onions, diced
2 cloves garlic, smashed and minced
pepper to taste
pinch of grated nutmeg
salt to taste
3 tablespoon all-purpose flour
4 tablespoons unsalted butter
1 1/2 cups whole milk, a little more to thin the sauce if necessary
1/2 cup freshly grated parmesan cheese
Blanch spinach in a pot of boiling water for one minute. Drain and add to an ice water bath to stop the cooking, drain and squeeze out the excess water from the leaves. Rough chop the spinach.
Melt the butter in a sauté pan and add the garlic and onion, cook until just soft. Add in the flour, whisking it together and cook for a minute or two. Slowly add the milk thickened. Stir in the spinach, nutmeg, pepper and cheese, taste for salt and serve hot.
Leftover twice baked potato casserole with lobster…Under Recipes: Main Dishes and Casseroles